deliriumcrow: (Tanky)
This is because, to Dustin's mind, casseroles are nasty, icky things that are made of inedible. Never mind that the Kolcannon is also, technically, a casserole, and is quite good. Anyway! He wanted me to do something with some bratwurst that he brought home without me, so I kept forgetting about it. I didn't even know how much of it there was, but he wanted it to last "for a while". I nosed around in a German/Eastern European cookbook for a while, until such time as I had an idea or two, and then chatted with a friend who also cooks, and he gave me more ideas.

Here's the result.

Slice six fairly large potatoes about 1/4" thick, and boil until reasonably soft. While this is going on, cook six bratwurst in either cider vinegar or hard cider, until done. Also fry about half a pack of bacon. put the whole lot from the sausage into a bowl, cider and all. pat out the bacon on paper towels, but leave the grease in the pan. Slice the bacon (easiest to use scissors for this) into pieces about 1/4" wide, and put into that pan three onions sliced into eighths, and one large granny smith apple, cut into 1/4" thick slices. Fry until more or less golden, and scrape any leftover bacon from the pan into the mix. It's yummy. put all this into the bowl of meat, and mix together. keep a few pieces of onion and apple out if you like for the top. when the potatoes are done (should be about now) mix the whole bowl of meat and fried vegetation into it with some cider vinegar (I think it was between half a cup and a full cup, but I just dumped it in until it smelled good), and pat into a large glass casserole. Grate enough cheddar over top (or just slice it, if you're feeling lazy) to cover it nicely, put the saved out onions and apples on that, and bake at 350o for about 15 minutes. Serve with hard cider. Mmmmmm.

It might be good with pepper, but as Dustin doesn't like pepper, there isn't any in this. It made one large glass dish, and one small 9x9 dish.

Really, I did just want a salad. This is so very not healthy, but god is it good.
deliriumcrow: (Default)
So Avery works at a hookah lounge, and they have this lovely drink that's made with Captain Morgan that's been soaking with raw ginger. Today, sitting at the bar with him while he picked up his check, i idly said that i'd like to try a piece of that ginger, and he mentioned this to the bartender who thought it was a fine idea.

Let's just say that after sitting there for probably about a year pickling, I couldn't really taste much in the way of ginger in it. it was there, of course, but it mostly just tasted of alcohol. And lots of it.

But -- it was good! And of course, it managed to get me thinking -- starting with the cabbage rolls I made, which had fresh ginger in them. but cabbage rolls and run mighn't have been so good together, so that tangent went elsewhere.

To gingersnaps and gingerbread.

Gingersnaps half-dipped in rum-soaked chocolate, as rum goes with chocolate, and ginger goes with chocolate, and rum goes with ginger, so it sort of made sense. To test this point the bartender pulled out a bag of M&Ms which we each tried with a slice of the ginger. Oh yes, this will be done. not for any soon-holiday, but for one of them. I need a bottle, some raw ginger, the Captain, and about six months, there will be experimental cooking. And not-so-experimental drinking of overspiced rum.

Apple cakes with ginger.

Oh, the possibilities.
deliriumcrow: (Default)
I have never made a vegetable stew before. And I have never cooked eggplant before. So tonight, I did both. God I hope it tastes as good as it smells. I used a book of stews that Kat and Dan had, and then didn't follow the recipe I found. It was really just a guideline, some sort of an idea how to prepare the eggplant.

So here, so I don't forget it, and so maybe someone else will get someuse out of it, is something like a recipe.

Cube two medium sized eggplants, place on paper towels and sprinkle lightly with salt. Let those sit for half an hour, while you start on the potatoes. Cube about 6 or so, and boil in a large pot until not exactly soft. drain partially, until there's about a cup or two of water left in the bottom of the pot. Set that aside.

When the eggplants have sat long enough, pat them off with another paper towel. Throw these in a large frying pan with some olive oil, and whatever other root vegetables are going in. I used carrots. heat them up, but don't cook them all the way. Put these in with the potatoes, and leave some of the oil in the pan. Cut up two onions and enough garlic, shallots, or wahtever. fry until soft, and add to the pot. Throw in some mushrooms and a small can of crushed tomatoes. Oregano, salt, black pepper, whatever spices seem good at the moment, and some red wine, and cook on low until it's done.

It might need extra vegetable broth if the potatoes boil too long, or if they're particularly starchy. Hell, might be a good thing to add anyway. Yum. Serve with a big red wine. More yum.

November 2014

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